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Woman’s Day (Australia) - - Food To Love -

GOLDEN GAYTIME PROFITEROLES

MAKES 15 PREP 10 MINS COOK 40 MINS + CHILL­ING Pre­heat oven to hot, 200°C. Lightly grease 2 oven trays. In a medium saucepan, com­bine 1 cup wa­ter and 75g but­ter on low un­til melted. In­crease heat to medium. Bring to just be­low boil­ing. Add 1 cup plain flour. Cook, stir­ring, 1-2 mins un­til mix­ture leaves side of pan and forms a ball around the spoon. Re­move from heat. Trans­fer mix­ture to the bowl of an elec­tric mixer. Spread up sides of bowl us­ing a wooden spoon. Cool 5 mins un­til com­fort­able to touch. On low speed, add 4 lightly beaten eggs, beat­ing well af­ter each ad­di­tion un­til mix­ture is smooth and glossy (you may not need all of the last egg). Drop heaped tb­sps mix­ture onto trays, al­low­ing room for spread­ing. Bake 10 mins. Re­duce tem­per­a­ture to moder­ate, 180°C. Bake 15-20 mins un­til golden. Make a small slit in the base of each puff. Bake 5 mins. Cool.

CARAMEL CREAM Mean­while, in a large bowl of an elec­tric mixer, beat 380g top’n’fill caramel and 600ml thick­ened cream un­til firm peaks. Trans­fer to a pip­ing bag fit­ted with a small plain noz­zle. TOF­FEE In a small saucepan, heat ½ cup caster sugar and ¼ cup wa­ter on low, stir­ring un­til sugar has dis­solved. In­crease heat to high. Boil, not stir­ring, 7 mins un­til light golden in colour. Re­move from heat. Work­ing quickly dip tops of profiteroles in hot caramel then sprin­kle with 50g Malt’o’milk bis­cuits, roughly crushed. Cool. Pipe caramel cream into profiteroles. Serve.

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